Hi! We really liked this super easy InstaPot soup. I topped with diced jalapeños, cilantro and green onion. Croutons or feta cheese would be delish too. Also, fair warning- I don’t measure stuff often so just use your best judgement and yeet (is this what the youths are saying now? Unclear) some ingredients in. It’ll be fine, promise.

1 onion, diced
Garlic. I use so much garlic. Use whatever you want. I use enough to ward off people with my garlic breath, if I’m being honest. My husband really loves it and is totally turned on by the fact I could eat garlic raw.
Ginger. Again, I use like 2 tablespoons crushed ginger or however much the spirit leads in that moment. You never know.
1.5 cups unsweetened almond, oat or coconut milk
1.5 cups veggie broth
2 tablespoons peanut butter
3 tablespoons red curry paste
Salt and pepper to taste
1lb ish carrots, coarsely chopped

Set InstaPot to sauté and add onion, garlic and ginger with some olive oil. Sauté around 3-5 minutes or until fragrant.
Turn off sauté. Add the rest of the ingredients, set to manual high pressure for 15 minutes. Do a quick release when finished. Blend once cooled a bit- an immersion blender WILL change your life for this.
Add whatever you think it needs more of- salt and pepper, cayenne for more spice, some extra garlic. Scoop up and enjoy!